Marmalade

I made marmalade last week. It's a great way to cook up fruit that's no longer at its peak, but is still perfectly good. I've made variations on this recipe three times, and have had fun seeing the effect of using different quantities of the various fruits used. This batch had more oranges in it than the previous two batches I'd made, thus creating the brighter orange colour. The first two batches had a greater amount of apples, which created a darker shade of orange. Other fruits in the preserves are limes and lemons, and one batch had a bit of grapefruit peel and juice thrown in.

I've been wanting to bake some baking powder biscuits upon which to serve the marmalade (with butter too, of course). Hopefully this weekend!